Basic information

Name: Seafood thermidor

Yield: 4

Categories seafood, main dish, casseroles



 3 Tbs
 2 Tbs
 Snipped fresh parsley
 2 Tbs
 Parmesan cheese
 2 Tbs
 1/4 c
 1/4 c
 White wine
 1/4 c
 Shredded Mozzarella cheese
 1/2 tsp
 1/2 tsp
 Dijon mustard
 1/2 tsp
 Fresh lemon juice
 1/2 lb
 Crabmeat,clams,shrimp and or scallops (any combinations)
 1/2 c
 Soft bread crumbs
 1 lb
 Fresh or frozen fish fillets
 1 cn
 Cream of shrimp soup
 Quartered onion and 1 lemon slice for poaching seafood
 Lemon slices and parsley for garnish
 Thin slices of green onion rings for garnish


Thaw fish,if frozen.Cut into 1/2" cubes.Place all seafood in a pan or skillet.Add lemon slice,quartered onion and water,just to cover. Bring to a boil,then reduce heat and simmer for 4 minutes.Meanwhile,
in a small saucepan,blend soup and the flour.Gradually,stir in milk, lemon juice and wine.Cook while stirring constantly until thick.Stir
in mustard,Mozzarella and parsley. Carefully,drain seafood well and gently fold in sauce.Spoon mixture into a lightly-greased medium-size casserole or into individual casserole dishes.Combine bread
crumbs,Parmesan cheese,butter and paprika.Sprinkle over
casseroles.Broil 1 to 2 minutes.Serve over your choice of rice or pastry shells.Serves 4.